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Frosty Raspberry Parfaits

 Frosty Raspberry Parfaits
My layered dessert looks so elegant and pretty. It gets compliments every time I serve it. Parfaits are a traditional part of our Fourth of July buffet. —Clare Hafferman, Kalispell, Montana
6 ServingsPrep: 35 min. + freezing


  • 4 cups fresh or frozen raspberries, thawed, divided
  • 4 egg yolks, lightly beaten
  • 1/2 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup heavy whipping cream, whipped
  • Additional fresh raspberries, optional


  • Place 2 cups raspberries in a food processor; cover and process until
  • blended. Press through a fine mesh strainer; discard seeds and pulp.
  • In a small saucepan, combine egg yolks and sugar; stir in raspberry
  • puree until smooth. Cook and stir over medium heat until mixture
  • reaches at least 160° and coats the back of a metal spoon.
  • Remove from the heat; stir in vanilla. Transfer to a bowl.
  • Refrigerate until chilled.
  • Fold in whipped cream. Coarsely mash remaining raspberries. In six
  • freezer-proof parfait glasses, layer 1 tablespoon mashed berries and
  • 1/4 cup cream mixture. Repeat layers. Cover and freeze for 6 hours
  • or overnight. Garnish with additional raspberries if desired.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 215 calories,

2 of 2

Frosty Raspberry Parfaits (continued)

Nutritional Facts: 11 g fat (6 g saturated fat), 169 mg cholesterol, 13 mg sodium, 27 g carbohydrate, 6 g fiber, 3 g protein.